#5 Miss Bangkok Recipe
Vermicelli rice noodles on a bed of mixed greens. Garnished with shredded carrots, cucumber, green onion, cilantro, mint, basil and marinated grilled chicken Sa-Tay. Served room temperature, topped with crushed peanuts, with a side of cucumber dressing.
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Ingredients
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Noodle Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Vermicelli Rice Noodles
Soak the vermicelli rice noodles in hot water for about 10 minutes or until they are soft. Drain and rinse under cold water. Set aside.
- 2
Prepare the Mixed Greens
In a large bowl, combine the mixed greens, shredded carrots, and chopped cucumber. Chop the green onion, cilantro, mint, and basil, and add them to the bowl.
- 3
Grill the Chicken Sa-Tay
Grill the marinated chicken Sa-Tay until fully cooked and slightly charred. Allow to rest for a few minutes, then slice into strips.
- 4
Assemble the Dish
On a large plate, create a bed of the mixed greens and vegetable mixture. Top with the softened vermicelli noodles, sliced chicken Sa-Tay, and crushed peanuts.
- 5
Serve
Serve the dish at room temperature with a side of cucumber dressing for drizzling on top.
